If the rising tide of investment along Poydras Street indeed raises all boats, none will be more deserving than Horinoya. Since 2001, chef-owner Komei Horimoto has presided over New Orleans’ best argument that excellent sushi can indeed be found outside the Pacific Rim. Here you’ll find slices of pristine kampachi sashimi and supple mackerel or yellowtail pressed gently against vinegared rice. It’s also where you’ll find less familiar pleasures, such as ponzu-sweetened oysters and whole aji broken down to its skeleton, which is fried into a kind of oceanic snack chip.